shallot, parsley, +vegetable oil, +sirloin steak, +mushroom, +flour, +red wine, +chicken, +tomato paste, +salt
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Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions...
The original British recipe from a 'Housekeeper's Guide' of 1845 recommends 'catsup' instead of Worcestershire sauce. It is still possible to buy mushroom...
parsley, shallot, +butter, +black pepper, +vegetable oil, +salt, +steak, +white wine vinegar, +worcestershire sauce
Hangar Steak with Cabernet ButterThis is my approximation of a dish I first had at the Equus Restaurant in Santa Rosa, Sonoma County. Good red wine, local...
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I learned this and many other Burgundy dishes while living in Dijon, France, the capital of Burgundy for two years. My friend and neighbor Denis is the...
To my way of thinking, the traditional way of serving hanger steak is the best. The steaks are quickly pan-roastedthey're best served medium-rare\r\n(although...
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